Pineapple Rum Turkey Kabobs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from my Low Carb Cookbook. This can be put together a day ahead of time. OAMC. Ingredients:
12 ounces turkey breast tenderloins |
1/3 cup unsweetened pineapple juice |
3 tablespoons rum |
1 tablespoon brown sugar |
2 teaspoons lemon zest or 1 tablespoon finely chopped lemongrass |
1 tablespoon olive oil |
1 medium red onion, cut into thin wedges |
3 plums, pitted and cut into thick slices |
2 cups fresh pineapple chunks (canned can be used) |
hot cooked brown rice, to serve |
Directions:
1. Cut turkey into 1 inch pieces. Place in a zip lock bag.
2. For marinade, in a small bowl combine the pineapple juice, rum, brown sugar, lemon zest, and oil.
3. Pour over turkey and seal bag. Place in refrigerator for 4-24 hours.
4. Drain turkey, reserving marinade.
5. In a small saucepan bring marinade to a boil. Boil gently, uncovered for 1 minute then remove from heat.
6. On 4 12-inch metal skewers, alternately thread turkey and onion, leaving 1/4 inch between pieces.
7. On four additional skewers, alternately thread plums and pineapples. Brush onion and fruit with some of the marinade.
8. Place kabobs on the rack of an uncovered grill. Grill until turkey is no longer pink. (Allow 12-14 minutes for turkey and about 5 minutes for the fruit.).
9. Serve the turkey, onion and fruit over rice.
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